Rocky Mountain Coconut Cake

Yield:

one 3-layer cake

Recipe from


Ingredients

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup grated coconut

Preparation

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.

Spread Rocky Mountain Filling between layers, and top with coconut.

Note:

Oxmoor House Homestyle Recipes

January 1983